My grandfather from the Egerland (Asch) liked "Schnittlauchsuppe. It's a
cold milk soup, sort of like Vichysoisse with just a little vinegar (not enough
to curdle), salt , sliced chives, sliced hardboiled eggs and hot potatoes
crumbled into it. It was served in the springtime when the chives were first
coming up, and, according to my Opa, would be the first green things available
to eat snce before the winter. He was also fond of Sulze, which is an
acquired taste -- but not by me.
I bought Gretel Beer's "Classic Austrian Cooking." My mother read through
it and was like a waltz down memory lane for her. While her father was from
Asch, her mother was from lower Austria, so perhaps it wouldn't be exactly
right for Egerlaender.